Chef Keith has been under the weather with a bad cold and cough. He’s got several more recipe videos nearly done, just waiting for his voice to improve enough to record the voice over that explains each step, including these (some names are provisional and may change before we’re done):

My daughter and I are working to complete the written recipes to accompany each video that’s already posted. Every written recipe gets checked and re-checked for accuracy and for consistency with the video by at least three people before it goes up.

Also coming ASAP are:

Equipment and pantry lists, including Thai sauces

and

A course module on developing cooking as a life skill, with discussion of substitutions & flexibility.Wheat is a complex and challenging subject, and will result in a lot of interesting and useful material before we’re done.

We’re also working to develop more core recipes and food storage guidelines that will work for specific diets, like Primal/Paleo, low/slow-carb, gluten-free, etc. Some diets are more challenging than others, due to the fact that dried, carb-heavy foods store longer and more easily than high-protein foods like meat, but we are highly sympathetic to these eating philosophies.

We’d like to say thanks to everyone who has purchased the course already. Building it has been a full time job for the two of us for several months now, and we’re grateful for your support as we keep working to build you the ultimate online course in preparedness cooking.

Just finished shooting a rustic French Toast, with New Zealand canned butter and US maple syrup. The bread is my pullman loaf, thick cut, awesome texture. I used egg crystals and evaporated milk...plus a few shelf stable pantry items to make a restaurant quality...actually better.....breakfast dish...that me and my daughter just ate for lunch...BOY am I full...

So, later I work on an amazing beef Stroganoff dish using Freeze Dried roast beef, just wait until you try that.....

My daughter has always loved this dish....but of course this time I used freeze dried beef....if I can borrow some vernacular from the millenial generation to help describe the flavor....."It was dope" "It was legit" " The Bomb" "straight cash"

Only fresh item was 1 cup of onion, which can easily have been freeze dried too....tender beefy tasting beef cubes, luscious sauteed mushrooms, a sauce comprised of freeze dried sour cream, beef broth, wooster sauce and a barely noticable scant pinch of pie spice and of course 2 tbs of sherry wine.....ladeled over al dente egg noodles. Olivia was like a rabid animal eating the bowl that was used for filming....

Seriously....this is a dish that is totally comforting, super tasty and very food storage friendly...a home run IMO

My daughter has always loved this dish....but of course this time I used freeze dried beef....if I can borrow some vernacular from the millenial generation to help describe the flavor....."It was dope" "It was legit" " The Bomb" "straight cash"

Only fresh item was 1 cup of onion, which can easily have been freeze dried too....tender beefy tasting beef cubes, luscious sauteed mushrooms, a sauce comprised of freeze dried sour cream, beef broth, wooster sauce and a barely noticable scant pinch of pie spice and of course 2 tbs of sherry wine.....ladeled over al dente egg noodles. Olivia was like a rabid animal eating the bowl that was used for filming....

Seriously....this is a dish that is totally comforting, super tasty and very food storage friendly...a home run IMO

Ryan in Central Oregon here. I posted on your FB page a few times when you were still in Idaho. I posted a picture of my resident elk herd when you saw yours. Now I've got a freezer full of elk and I purchase a whole hog every year. I just joined the course and I'm looking forward to cooking your recipes. Im hoping you have any suggestions for lactose free recipes for my little girl. Speaking of lactose, what the heck is dried milk good for? Thanks Keith!

I wish I had a freezer full of Elk! So much that can be done with that...Dried milk can be used in many ways...making yogurt, and of course fluid milk....it's not that enjoyable to drink..unless...you add about 1 cup evap milk per quart of of milk powder...just take the liquid volume...use 1 cup evap milk, then the rest water....helps make it much more tasty..I've used it in cereal etc... not too bad...

My daughter has always loved this dish....but of course this time I used freeze dried beef....if I can borrow some vernacular from the millenial generation to help describe the flavor....."It was dope" "It was legit" " The Bomb" "straight cash"

Only fresh item was 1 cup of onion, which can easily have been freeze dried too....tender beefy tasting beef cubes, luscious sauteed mushrooms, a sauce comprised of freeze dried sour cream, beef broth, wooster sauce and a barely noticable scant pinch of pie spice and of course 2 tbs of sherry wine.....ladeled over al dente egg noodles. Olivia was like a rabid animal eating the bowl that was used for filming....

Seriously....this is a dish that is totally comforting, super tasty and very food storage friendly...a home run IMO

Keith

Just made the Beef Stroganoff recipe in a similar fashion, but used a frozen bottom round that needed to be used up. The simmering was extended by about an hour, as my cast iron fits very tightly and evaporation was minimal. In the end I did not need to add corn starch as a thickener and the beef literally fell apart on the fork.

So far I've tried the mexican rice, confetti rice ( i substitute hot peppers in this for the regular peppers, it's really good). I've also made the leek and potato soup, red pepper hummus, and carribean beans and rice.

I always substitute parsley for cilantro, because my husband doesn't like it. He says it tastes like soap, I never taste soap, but whatever.

I haven't tried any of the freeze dried recipes. Has anyone ? I don't know how to figure out where to get these ingredients. There are so many companies that do this, it's overwhelming. That seems like an entire new way of cooking.

Try the recipes, they've all been good so far and they don't take hours to prepare.